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More Happy New Sushi Chefs…Hi Kiyoko, It was an amaz…

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Hi Kiyoko,
The afternoon was quite brilliant.  My daughter and I enjoyed every minute of it, and wish it could have been longer!  Our thanks especially to you for your expert tuition and presentation – if only all tuitions and presentation were that good……………………….!!
Thanks again for a great afternoon.
Kind regards
Geoff Phillips

 

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Hi Kiyoko,
It was an amazing experience making sushi and I thoroughly enjoyed the few hours spent, if only it could be longer so that we could learn more from you … 🙂

I will be getting the ingredients and practise a lot more, especially to get the rice right. Next I am planning to have a fun sushi session with kids next door as I am sure they will enjoy it.

Again a big thank you for being an excellent teacher and making all of us feel at ease throughout the session. I would not hesitate to recommend the sushi class to friends and colleagues who are keen on sushi.

Best regards
Lee

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Kiyoko,

Thanks for the brilliant afternoon- I can’t believe how much we managed to cram into a few hours. It greatly exceeded my expectations and I really enjoyed your relaxed and friendly teaching style. Looking forward to putting my new skills to use

Regards
Paul

Hi Emmanuel,

I hope you are well?

Thank you so much for the class in London, it was a birthday gift from my friend Vincent. I had a brilliant time and i learnt a lot. I love seafood, especially sushi and it was the best gift i’ve ever received.

The sushi we made was fresh and pack full of flavour, i truly loved it but you have ruined the sushi that i buy from the supermarket and shop because its not the same. I can no longer waste my money on that sushit.

Thank you so much for adding to my birthday gift.

Margaret Xx

PS, the salmon “you caught with your hands” was the best salmon i’ve ever had.

Two New Scottish Entrepreneur at the Sushi Chef Training

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Two entrepreneurs from Scotland who will be launching their Sushi business very soon! They learnt amazing Sushi skills over a 2 days training in London last monday/tuesday…more info on http://yoursushi.co.uk/caterers-sushi-and-sushi-chef-training-for-restaurants.html

Fraser and Ross from lovsushi.com

Sushi Team Building event…a real success…and 2 more booked!

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“The sushi making event served as an excellent ice-breaker. It was professionally run, engaging, easy to follow and above all, a lot of fun!

Kiyoko especially made it a very entertaining evening.

We would highly recommend it.”

Last week’s Sushi Team Building event in London for a famous LLP was a huge success. It was there 1st one and following this, they have just booked two more dates!

40 people each time, no kitchen, just a conference room and we take care of everything!

Next time, both chef Manu and Kiyoko will both be there…happy days!

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How to buy Sushi Grade Fish Video

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How to buy Sushi Grade Fish INFO

See the Online Listing with all UK Fishmongers selling Sushi Grade Fish in you area:click here

Sushi Grade Fish Campaign

Sushi Grade Fish Campaign

About the Campaign

Since 2007, Your Sushi has taught thousands of people across the UK how to make Sushi. Our customers go on to make Sushi at home using a range of fillings. We are very frequently asked to recommend reliable fishmongers who can supply raw fish for home Sushi making.

As a result, we are now actively working to bring fishmongers and Sushi lovers together across the UK with our Sushi Grade Fish Campaign.
Launched in April 2012, the Campaign includes an online UK database of fishmongers who stock sushi grade fish for purchase by the general public. Inclusion in the database is free to qualifying fishmongers. The database will be freely accessible to the general public.

Each fishmonger accepted into the Sushi Grade Fish Supplier database will be provided with our ‘Sushi Grade Fish’ stickers to display in their shop window and on their fish counters.

It is our objective that the Campaign will allow Sushi lovers to buy fish for home consumption with confidence as well as helping fishmongers to promote their expertise and the quality of the fish that they sell.

What is Sushi Grade Fish?

In the UK, there are no laws that define “sushi/sashimi grade” fish. It is no more than a marketing term. So let’s look at what people say in Japan. After all, Sushi and Sashimi, or the culinary culture of raw fish, comes from there. According to the Ministry of Health, Labour and Welfare of Japan, fish suitable for raw consumption must have less than 100 of vibrio parahaemolyticus per gram of fish. These are nasty bacteria that live mainly on the fish skin and can cause illness. This basically is it when it comes to the definition.

But what about the freshness?

To enjoy fish as sashimi or sushi, it has to be super fresh.
The long history of the Japanese cuisine developed the way fish is enjoyed depending on its freshness.
For example, there is a dish called “Arai” which can only be made with the fish that has been out of the water for only a few hours. Hence, it is known as a very exclusive dish only available in the restaurants that have the access to such fresh fish and have an experienced chef who knows how to treat the fish. For fish a little older than this would be suitable for sashimi and sushi.
Some years ago, researchers in Japan came up with the method to determine how fresh the fish is. The method works out what’s known as K value. As soon as the fish is killed, the enzymes in the muscle start to decompose the protein. Also the chemicals in the muscle (mainly ATP) begin to change its form.

The magic number, K value is expressed in % and interprets how much these changes have taken place.
The fresher the fish, the lower the K value. The fish with the K value of up to 20% is considered to be suitable for eating raw. 20% to 40% suitable for cooking with heat.
The fish kept at lower temperature, say up to 4 degree C (our fridge temperature), takes longer to reach 20% than the fish kept at higher temperature.
That’s why fish is usually kept with ice. Each fish is unique and so is its rate to increase the K value.

For example, if kept at just above freezing point, bream would take nearly 7 days to reach 20%, skipjack tuna would take only a couple of days.

Who uses the K Values?

Mainly fish farmers/processors and fish traders. The farmers want to sell on the freshness of their fish. So they establish the K values of their sample fish and use this in their sales pitch. Fish traders obviously find it useful because they don’t have to look any further than this % value!. Can we determine the freshness without the K value? Of course. Before the boffins devised the K value, everyone relied on their own senses to check how fresh the fish was. You use your eyes, nose and feel the touch.

The fresh fish:
– has the bright red gill, rather than brownish red:
– has clear eyes, not blood shot or cloudy
– should not smell, or it should just have the smell of sea
– the flesh should feel firm and springy to the touch.

3 things that help keep the fish fresher:

Scales, gut and blood. These are the 3 things that speed up the deterioration of fish. Around the scales is where bacteria live. Purely to keep the fish fresher, most fish is usually gutted and cleaned of any blood as soon as possible. If your fish isn’t scaled yet, ask the fishmonger to do so!

Issue of Parasite

Even if the fish is super fresh, parasite in it is a problem if it is eaten raw. Farmed fish is reared in the environment where parasites are managed to be non existent. But the wild fish is a different story. Of course, not all the wild fish has parasite. But then, there may be some that carry parasites. One common example is anisakis in mackerel.

Freezing kills parasites

The simplest and best way to deal with any possibility of parasite is to freeze the fish. According to European Union regulations, freezing fish at no more than −20°C (−4°F) for not less than 24 hours ensures parasites are killed. Sounds simple but it’s not. Because, if not done properly, freezing spoils the texture and flavour of fish. The proper freezing means using a fast freezing technique. Professional fast freezing units are often kept for commercial fish processors mainly because of its cost.

Do I need to freeze everything?

NO and that’s the good news!
We have talked to many many people to get to the bottom of this issue and this is the result. We were on the phone with 2 gentlemen recently, Steve Hardie from the Food Standard Agency Scotland and Jamie Smith from the Scottish Salmon Producers’ Organisation. These are the two people who worked very hard to get the regulation changed so that farmed Scottish salmon does not have to be frozen for eating it raw.

The UK gov played a large role in getting the EU regularion being amended so that the scottish farmed salmon can be exempted from freezing requirement. The authorities looked at the result of the study funded by the FSA and the Scottish Salmon Producers Association and came to the conclusion that the risk of farmed Atlantic salmon carrying the parasite was neglisible. Therefore, freezing them would not be necessary. All of these consultation activities were going on in late 2011 and early 2012.

The old EU regulation was changed and the amended one, 1276/2011, which says the above, as introduced in Dec. 2011. The new regulation means, according to Jamie, in simple terms, “All famred Scottish salmon are safe to eat raw without freezing, therefore, you don’t have to freeze it.”

All salmon farmers in Scotland are members of the Scottish Salmon Producers’ Organisation. There are 3 farmers in Shetland who are not directly members but they are part of Shetland Salmon Farmers trade body, which is part of the Organisation. All members signed up for the Code of Practice which includes the farming method which in turn ensures that the risk of any parasites in salmon farmed according to the code is negligible. This change was introduced only at the start of the year 2012 so new to everyone!

Freezing Fish in a Standard Freezer

If fish is frozen using a standard domestic freezer, the freezing process takes a long period of time, which allows the water within the cell to form large ice crystals. As the crystal size outgrows the size of the cell, the cell walls are destroyed. This results in mushy piece of fish without any texture or flavour when it is defrosted. No good. To protect consumers from being food poisoned with parasites, the UK authorities recommend retailers to follow the freezing guidelines with the fish sold for raw consumption. As a consumer, do make sure that the fish you are buying had been properly frozen so you won’t be wasting your money.

Where can we go to buy Sushi Grade Fish?

The best way is to find a trust worthy fishmonger. That’s where the Fishmongers Listing in the Sushi Grade Fish Campaign comes in handy. The list will lead you to a quality fishmonger near you. The fishmongers you find there are passionate about what they do. They will tell you how fresh their fish are, where they come from and just about everything about fish.
They will be happy to prepare the fish the way you like.
They have the professional knowledge so let’s get the best out of them!

An Irish Sushi outlet to open soon…Nicola at our 2 days Chef Training in London

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Nicola is from Ireland and want to ‘Sell Sushi on the Sea Shore’…cool hey?

She flew down from Ireland to spend two great days with us and  is now putting her plan into action with the right skills and support!

From Nicola:

“Dear YourSushi,
Thank you so much for all your help on the excellent sushi chef training course I attended last week. Wow, I never thought I could absorb so much information in two days. Chef Wai and Manu were fantastic and their differing styles complimented each other to impart a very broad range of indept knowledge and skill. The course was fun and serious in just the right amounts and there were no questions which were not answered. I left the course on a high, ready to take my new found knowledge to further my own sushi project with confidence. The ongoing support is a great bonus to know that YourSushi who are so passionate about sushi are there to help in the future with any questions or queries I may have. Thanks again for a great job. Regards, Nicola”

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Great testimonial…it is genuine! :-)

Hi Kiyoko,

Both myself and John really enjoyed the class on Saturday afternoon and thought it was money well spent!

The class had a wonderful relaxed feel to it and we felt that it had a great balance of history, demonstrations and time for us to get hands on with all the techniques. The variety and quality of ingredients provided was superb!

Our friends were very impressed with how our bento boxes looked and tasted as were we, it’s great to know that we can invite people over and make them such pretty and great tasting sushi now 🙂

We visited the oriental supermarket on Sunday and stocked up on key ingredients so we can make sushi at home and we’re looking forward to trying some of the other recipes in the PDF, including the dessert ones.

If I had to think of a negative (which I can’t) I’d say it would be useful to know just how much amazing sushi you get to leave the class with as we had so much some of it didn’t get eaten which is a real shame. If we had known the quantities we would be bringing home we would have invited several friends over for dinner that evening! So as you can see, there really is only positive things to say!

Thank you for being such a patient and knowledgeable teacher and for making the class so enjoyable. We will be recommending the course and the company to friends and family.

Thanks again,
Shelly

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Hi Shelly,
Thank you!
Manu & Kiyoko

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Sushi Video from one of our Sushi Workshop

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In Bristol, a sunny Saturday morning…a few students eager to learn and some amazing local produce…the journey began!

James , spend the session filming with his new toy…euh…camera i meant (cannon 5d); and got some amazing shots from the class. After many hours spent on editing to make it all look pretty and appetizing…this is what came out.

Enjoy it!

Manu

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Kon’nichiwa! Sushi Class testimonial London

Kon’nichiwa!

Both my daughter and I had fantastic time on Saturday.

We thought it just the right length and not too tiring or too much to take in. And there were lots of little things you notice that you probably wouldn’t get from a book or a video like when Kiyoko dips the knife blade and then taps it on the table so the water runs down the edge . . .

You never needed to wait long to have a personal question answered and there were just the right amount of types of sushi to be prepared.

Have praised the course and recommended it to many friends and colleagues

One thing, Kiyoko – I think you must have angered the great god Tesco-San . . . I went along to our nearest (Tesco Ultra) on Sunday only to find they’d stopped stocking sushi ingredients and rolling mats since the previous week! Never mind, there’s a Thai supermarket in Canterbury; sushi rice in 11kg bags!

So Arigatō and sayōnara

Jeffrey and Katherine

Battle Ship Sushi…Gunkan…a step too far!

Art student creates world’s first shipshape sushi
Battleship sushi rolls beautiful to behold, but a trip too far to get your mouth around

Battle Ship Sushi

Battle Ship Sushi

Seasoned travelers to Japan will know that local sushi rolls bear no resemblance to those creative avocado-and-mayonnaise-laden efforts whipped up in the kitchens of California.

Instead, sushi joints from the humblest conveyer-belt kaiten zushi shop to Ginza’s finest pile up delicious ikura (salmon roe), uni (sea urchin) and more on a block of rice and wrap the lot in nori seaweed in a time-honored formation known as gunkan-maki, or “battleship” rolls.

The trend started back in 1941, the naming a patriotic boost by legendary Tokyo sushi purveyor Kyubey. It’s stuck ever since.

Decades later, a Japanese art student named Mayuka Nakamura has reinterpreted the now ubiquitous rolls literally, by creating elaborate battleships and aircraft carriers out of nothing but nori sheets and traditional sushi toppings.

Why? “Because I love battleships,” as she says on her blog. No argument there.

More on CNNGo: How to eat sushi

Her creations bristle with majestic steam funnels, cannons and conning towers. All of them artfully arranged and totally edible.

Unfortunately, you can’t find these real-life battleship rolls in actual restaurants; their sheer size and amount of ingredients would make them expensive propositions and their delicate nature doesn’t exactly lend itself to easy eating, which is the entire point of a sushi roll in the first place.

But you can still enjoy the next best thing on Nakamura’s blog, where she has posted photos from her graduation thesis.

And more good news — Kyubey still can be found in the heart of the Ginza.

If you’re feeling flush with cash (bring lots of it, BTW) you might try printing out a picture of Nakamura’s creations and asking the originators of the battleship roll to make you a fishy frigate or two. Good luck with that.

How to Cook Sushi Rice – Methods

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Below is Kiyoko’s version of how to cook rice.  This is the combination of the
total weight method and the procedure she learnt from another sushi chef.

How to Cook Rice using a Pan
The key is to get the proportion of the raw rice and cooking water right.
You can’t go wrong with the total weight method, which sounds complicated but quite straight forward.
You will soon get the hung of it!
1.  Measure out the quantity of raw rice to cook.  Weigh it in gramms and make a note.
2.  Calculate how much cooking water the rice would need.
The ratio of the raw rice to cooking water can be  1 (wt of rice) :1 (wt of cooking water)
or
it can go up to 1 (wt of rice):1.4 (wt of cooking water)
It depends on the type of rice and on what you like.  If you go for 1:1, you tend to get more al dente feel and drier rice.
Say we go for 1:1.4 ratio.

If you have 100g of raw rice to cook, the quantity of the cooking water
would be 100g x 1.4 = 140g
The total weight of the raw rice and cooking water would be 100g (raw rice) + 140g (cooking water) = 240g
OK.  The most complicated bit is done.
3.  Wash the rice
Place the rice into a large mixing bowl and fill it with clean water.
If you have a large sieve but small enough to sit inside the mixing bolw, place the rice into it and then insert it into the water filled mixing bowl.  This allows you to lift the washed rice in one go by lifting the
sieve out of the water.  Easy!
Swirl your hand in the water to let the rice swim around, counting 10.
The water will turn milky white very quickly.

Change the water.
2nd Wash:  Fill the bowl with clean water.  Rather than just swirling the rice in the water, you can scoop a handful between your palm and rub them
very gently to encourage the milky substance to come off the rice grain surface. Repeat the rubbing process for 20 to 30 seconds.  Discard the water.
3rd Wash:  Fill the bowl with clean water.  Swirl the rice around to let them swim a bit for 10 seconds.
4th & 5th Wash:  Repeat what you did for the 3rd Wash.
Then the rice is ready to be cooked.
Remember, the rinsing water will never be clear.  It will still remain slightly milky but this is OK.

Soaking the washed rice:
Some chefs like to soak the washed rice for anything between 10min. to a few hours, to obtain extra moist but fluffiness in the cooked rice.  If you are soaking the rice for a few hours, you need to change the soaking
water every hour.
At the same time, a lot of chefs don’t bother with soaking.  It’s up to you.

4.  Getting ready to cook.
You need a scale.  Place the pan you are using to cook the rice on the scale.  Zero it.
Pour the washed rice into the pan.
If the weight of the raw rice was 100g before it was washed, the scale should now say 110g or 120g, because of the rinsing water clinging around the rice.
Get a jug of cold water, and keep on pouring it into the pan until the scale says “240g”
Do you remember?  The raw rice 100g + cooking water 140g = total weight is 240g.
Place the lid on, and it’s ready to be cooked.
5.  Cooking
You need to time the cooking process (cooking and steaming) so it’s useful to have a timer.
The pan is now on the cooker and you give it the full heat until it comes to the boil.
Then turn the heat right down to the lowest setting.
You don’t want the precious cooking water to boil over.
Now get your timer out and set it for 17 minutes.  This first 17 minutes is the cooking of rice with heat and water.
When the rice is cooking, it wants to be left alone.  So no peeping by
removing the lid, nor shaking.  Patience is required!
When the timer rings, turn off the heat completely and then set the timer for another 17 minutes.  No peeping.  The lid must stay firmly on the pan.
The 2nd 17 minutes is to steam the rice.
The short/medium grain rice needs to be cooked and then steamed.  A secret for perfectly cooked rice.
When the timer goes off for the 2nd time, your rice is perfectly cooked and ready to be mixed with Sushi Vinegar.

Cooking the Rice with a Rice Cooker

You just follow the instruction that comes in with the cooker.  You can
still follow the process up to 4 to get the accurate measurement of the
cooking water, if you like.

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Another nice feedback for Kiyoko

Just received for this weekend’s class in London…

“Dear Kiyoko

Yes, we both enjoyed the class immensely and it was great fun.

You were a brilliant teacher and managed to create a great atmosphere which got us all involved, so by the end of it we were producing sushi which looked pretty much like the real thing.

Lots of useful tips and tricks- so we now have the confidence to make great s…ushi at home, and at a fraction of the cost of the high priced stuff in the shops.

Thank you also for the ebook. Very useful!

Best regards

Malcolm and Veronica Kennedy”

Sushi Poster for Fishmongers and Deli

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If you see this at a fishmonger or Deli near you, it means that we will be around soon at that place to teach you the skills you need to make great sushi at home with local products only…
If you have a venue and wish to hold a cookery class sharing your skills to your customer…this is good…and if you wish to pair your skills to Sushi making…get in touch!

We teach thousands of your customers in the UK and we have a unique teaching class that incorporates yourself, your skills and your products with the craft of sushi making.
This is a great way to be prsented by our chef to your customers where you can showcase your products and also teach if you want to of course!

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Sally’s Hen night…Sushi Making Master Chef Competition!

Sally’s Hen night…Sushi Making Master Chef Competition!

“Thank you for a fab hen party class last weekend! All the girls absolutely loved it, had lots of fun, great teaching and lots of sushi to eat/take home! Wouldn’t hesitate to recommend you!”

Sally’s Hen night was pretty cool.
Before i turned up, they were all dressed up as Disney characters and arriving there was quite surreal at first sight!
When Sally turned up (she had no idea a Sushi Master Chef class was going to happen), she saw me and thought I was a waiter in the buff or something…you should have seen the look on her face…priceless!
A split second later, she got it seeing the lovely food and workstations laid out and relaxed! Everyone was ready to make their amazing Sushi feast before going out.
After having been given my own apron (which i will keep, i promess!), a 2 hours fun and very hands on sushi class took place in the lounge. Lots of vegetarian Sushi and also some more traditional options were created and Sally and everyone did a fantastic job.
The wining team got some sushi goodies and the hen a lovely Sushi making kit with hangiri and sushi making dvd; everyone also received a copy of our my Sushi making dvd.
Well done Mademoiselle and i am sure tonight there will be some leftover sushis…so no kebab hey!
Manu

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Sushi Grade Fish Campaign Goes Live

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The Sushi Grade Fish Campaign website is now live and lists all the fishmongers in the UK that sells Sushi grade Fish.
We spent a lot of time to make it easy, so please do let us know what you think!!! Personal profiles for each fishmonger as well as more tips will be coming soon!
Enjoy it and pass it around!!!
Manu

http://www.yoursushi.co.uk/Sushi-Grade-Fishmongers-London.html

Sushi Grade Fish Campaign

Sushi Grade Fish Campaign Logo

How to use and take care of your Sushi Oke / Hangiri / Handai

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My name is Kiyoko, one of the chefs at Your Sushi.  I hope you find my tips of how to get the best out of your Handai useful. (Buy Here)

1. Before you use it

–  Using it for the first time:  Let’s give it a gentle wash with a tiny amount of washing up liquid and a sponge.   Handai comes in with a really nice natural smell of wood.  So rince it very well to remove the strong smell of washing up liquid.   Then dry it complete before storing it.

–  For rice mixing  Fill your Handai with tap water nearly to the top for about 30 min.  and then empty it before you fill it with rice.     Soaking in water will give the inside of the Handai a non-stick coat effect.    Handai is made of untreated wood.  If the cooked rice is introduced when it’s dry, the majority of the rice end up just sticking to the surface and wasted!

(Buy Hangiri Here)

2.  How to use it

– For mixing the cooked rice with sushi vinegar/ingredients, etc.  So that you can mix without squashing the rice, fill the handai with with just a few scoopful of rice.  You need enough room to move the rice around so avoid overfilling it in the first instance.    If the flavoured rice is going to remain in Handai for long, then covering it with a moist tea towel would prevent the rice from drying up.    Cling film is fine but the condensation inside would not look so good.

– Using Handai for serving dishes.  Handai would look very nice on the table serving sushi rice, rice dishes, or anything, really.  But you might not want to serve dishes with liquid of strong colours as the untreated wood of Handai get stained.

–  Handai for room decoration.  You could fill it with water and some nice looking stones, glass pebbles, etc. to make a mini water feature.

3.  How to maintain Handai

–  After using it for mixing/servicng rice.  You would find quite a few rice grains sticking to the surface, dried up and a bit difficult to remove.  Do not panic.  Just soak it in warm water for a while and evrything should come off easily.  If you are in a hurry, you might want to give it a rigorous scrub with a brush.  That’s OK.  However, steel brush or steel wire sponge are not suitable.  These are too hard and will damage the surface.

–  Rince well to remove residual washing up liquid.  Dry completely and store for the next use.  If left damp, black mould will soon start to develop.  Keeping it dry while in storage is important!

Handai should last for many years if cared properly and becomes part of your life!  Please don’t hesitate to contact me if you need further assistance in any aspects of sushi making.

Happy sushi making!

Best regards,

Kiyoko

(Buy your Hangiri Here)

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Bristol Master class Testimonial Kiyoko & Manu

Another happy new Sushi chef…Thanks Helen!

Attended the sushi masterclass in March in Bristol. Had a great time and learnt so much from both of you, all the hints and tips were extremely useful. Have all the ingredients I need in the kitchen at home now, much easier to obtain than I thought!, and ready to give it a go and impress my mother-in-law. It was a fun class, learnt lots and would recommend it to others definitely. Excellent present idea for someone who wants a new, fun, yummy skill….
PS: all the sushi we made on the day was gone within 30 mins of getting home, friends and family very happy with what we produced!!
Helen Osborn

Sushi Vinegar/Seasoning Recipe – Tezu -Sushi Su

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Prepare Your Tezu

Sushi Su, or Seasoned Rice Vinegar, is an integral part to the sushi making process.
It is the seasoning to the sushi rice, and gives the flavour another dimension. Sushi Su is pre-mixed with the all important sugar and salt so you can get straight to it.

Your first step is to prepare your vinegar-water solution called tezu.
Asian markets sell bottles of pre-made sushi vinegar(Marukan and Mitsukan are excellent), but making it yourself is quite easy.
You start with rice vinegar — no other kind will work.

Prepare Your Sushi Vinegar


– Mix the vinegar, sugar and salt together in a small saucepan.
– Heat the mixture until the sugar dissolves, stirring frequently.
– Remove from heat and let your sushi vinegar cool to room temperature.
– These ingredients should be stirred until the mixture is clear, and can be refrigerated.
– However, it should be room temperature when added to the rice.

When it comes to measurement, the rule is usually to add 1/5 of the uncooked weight of rice in seasoning.

So 500gr of rice would need a 100ml of seasoning…i personally put a little more…personal taste!

The rice will taste acidic to start and this will evaporate quickly…dont worry!

Manu

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Vincenzo London Sushi Master cl;ass testimonial

“Hi guys,
I had a sushi class with Manu and I can tell you that I really enjoyed it!!! I had sooo much fun and it helped me to think that finally I could make sushi myself at home. Next time I would enjoy it even more with my girlfriend, great couple experience! I suggest it to everyone who loves sushi and wants to have a different Saturday!
Impress your guests with your own made sushi!!!

Vincenzo”